Let my Radish Kimchi recipe show you how easy it is to make authentic kimchi at home, even if you’ve never tried your hand at pickling or fermenting before. Radish Kimchi is packed with probiotics (which we’re all supposed to be eating more of), quick to prepare, and only gets better with age.
PREPARATION TIME
Prep Time: 1 hour
Total Time: 1 hour
INGREDIENTS
2 pounds korean radish (daikon is fine too)
½ Tablespoons kosher salt
1 ½ Tablespoon sugar
3 cloves garlic minced
1 Tablespoon peeled and minced ginger
2 scallions trimmed and chopped
2 Tablespoons fish sauce (substitute with soy sauce for vegans)
⅓ cup Korean hot pepper flakes (you can add less for milder tastes)
INSTRUCTIONS
PREP THE RADISH:
Peel the radish and slice thin, stack and cut the slices into a julienne or thin matchstick. You can also use a mandoline and shred the radish.
Put the radish into a bowl and add the kosher salt and sugar. Toss to combine. Set aside and let sit for 30 mins, tossing once or twice more.
MIX THE SEASONINGS:
In a separate large bowl, add the garlic, ginger, scallions, fish sauce, and Korean chile flakes. Mix well. When the radish has finished brining, scoop it out using your clean hands or a slotted spoon, and add it to the bowl of seasonings.
Then measure out 2/3 cup of the radish juice. Put on a pair of disposable gloves and mix the radish with the seasonings and the juice, making sure to get to the bottom of the bowl.
FILLING KIMCHEE JARS:
Use a glass container (plastic will absorb the smell and color and you will never get it out) and scoop the radish kimchi into the container, making sure to push down on the kimchi to eliminate air pockets.
Fill up your container, leaving a good inch at the top for the fermenting liquid to expand. Wipe down the bottle and add the lid. You can continue filling up another container in the same way if you are using smaller containers.
You can eat it as is and it will taste more like a salad or you can put it into the fridge and start a slow fermentation where the kimchi will start to sour and ferment over the next week. Or you can do what I do, which is to leave the containers out on your kitchen counter overnight to kick start the fermentation. The kimchi will be a little bubbly at the top from the fermenting gases the next day. Then put the containers into the refrigerator.
NOTES
* This kimchi will be good for at least 2 weeks in the fridge and will continue to get more sour as the fermentation continues. Make sure you use a clean fork or spoon to scoop out the kimchi. Do not use your hands as you may introduce bacteria into the container. Once you’ve taken your portion, push down on the kimchi to keep the contents submerged in liquid
